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Serves 4


1 bag mixed salad
1 large ripe avocado, halved, destoned and sliced lengthwise
2 cooked skinlees and boneless chicken breasts, sliced
1 mango, halved, decored and sliced lengthwise
1 tbsp. redcurrant jelly
1 tbsp. lime juice


Put salad on a serving plate. Make a space in the middle in the shape of a rectangle to hold the xylophone.

Arrange in order until all pieces are used up, in the rectangle area: avocado slice, chicken slice and mango slice. If needed, push salad against xylophone to keep it standing.

Put redcurrant jelly and lime juice in a pan. Bring to a boil and cook for 2 minutes until jelly has melted. Spoon sauce over xylophone. Serve right away with crusty bread if desired.